2 tbsp dry sherry
4 green ( spring ) onions, chopped
1 piece of root ginger, shredded
500 g boned chicken, cut into 1 inch strips
2 celery sticks, sliced
125 button mushrooms, quartered
1 green pepper, cored, seeded and sliced
2 tbsp light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tbsp oil for stir – frying
Put the sherry, spring onions and ginger in a bowl.
Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the celery, mushrooms, and the green pepper. Stir – fry for 1 minute.
Add the chicken and marinade, then cook for 3 minutes. Stir in the soy sauce and lemon rind then cook for a further minute.
Pile into a warmed serving dish and garnish with lemon
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